Foam Culinary Techniques: A 'Magic' Ingredient for Lacey or Creamy Foams | WTF - Ep. 113

Light and lacey, or dense and creamy? Start with the right tools. Meet the menagerie of foaming agents and foam culinary techniques from Modernist Pantry, including the foaming powerhouse that stayed stable the entire length of this episode!

Timestamps:
0:00 – Introduction
1:24 – Types of foams
2:14 – Equipment for foam making
3:27 – Making foams on a larger scale
4:55 – Lacy vs. dense foam
5:29 – Adding foams to alcohol
6:03 – Same ingredient, two different ways
6:38 – Foaming ingredients
11:25 – The results
12:23 – Why is Foam Magic™ Scott’s favorite?
13:54 – What’s the catch?
15:08 – Temperature, acidity, alcohol
17:22 – Can I foam oils?
18:44 – Conclusion

Recipe Links:
Reimagined Harvey Wallbanger: https://bit.ly/3bEHMjq
Sucrose esters: https://bit.ly/3f4zkMv
Vegan marshmallows: https://bit.ly/2T8Hafp

Product Links:
Foam Magic: https://bit.ly/33YxKFz
Foam Products at Modernist Pantry: https://bit.ly/2RzcCmz

About “We Transform Food”
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.

Find us online:
Website: https://bit.ly/3f5b5gV
Blog: https://bit.ly/3bIRsct
Facebook:   / modernistpantry  
Instagram:   / modernistpantry  

#CulinaryFoam #Foams #FoodScience